#hard cheeses

[theparttimemisanthrope]

Watching oscars pre-show and eating hard cheese. No way you’re having a better night than me

[sleepingjasminetea]

GOSH I LOVE CHEESE

[conniesellecca]

There’s a trick to prevent wine from staining your teeth.

First, you’ll get more surface stains from red wine. But white wine’s more acidic. So, it etches tooth enamel and makes teeth more vulnerable to stains from dark-colored foods, like tea. So do this: Have a bite of hard cheese pre-and-post drink. The calcium in the cheese will form a film to prevent staining – and chewing the cheese whisks away the acid from the wine, protecting teeth against dullness and stains.

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[nencheese]

Forgive me cheese for i have sinned, my lactose intolerance made me have the shits after eating that delicous moongoop

You already repented for your sins then, my child.

Srsly though, did You know that a lot of cheese are naturally Lactose free because the bacteria eats it? For example Gouda, Parmesan and cheddar naturally have very low to no lactose! Cheese is there for everyone!

[sonacreamerythings-blog]

mimolette

[nevergoogleme]

When can I start eating hard cheeses again, doctor?

Liz Lemon at the dentist

[cheeselist]

Old Worcester White cheese

This is a cheddar style cheese made from cow's milk with vegetarian rennet. It's made by the Anstey family, farmers, makers and purveyors of artisan cheeses just south of Worcester.

It's a crumbly cheese but also creamy tasting, and has a strong grassiness and slight lemon tang. It's matured for 12 months (hence the 'Old', I guess) and there's definitely a rounded depth to the flavour which comes from its slow development. It's also satisfying to see in the rind the texture of the calico cloth which was used to bind the cheese before maturing, which allows it to breath - excellent, traditional stuff.

£18.90/kg Ludlow food centre

[cheeselist]

Appenzeller

Apenzeller comes from… Appenzell. In Switzerland. This one is an ‘Extra’, which guarantees at least 6 months maturing. My sources (the label) tell me the recipe dates back some 700 years and is shrouded in secrecy, in particular the wash which is a fruity wine or cider. And indeed Apenzeller has a very agreeable fruity and sweet caramel taste. It’s very dense and waxy and not at all salty, it has more a general savoriness. It’s not a shouty cheese, more the sort to eat when you’re bedding in for an evening of cheese grazing… slice… after slice…. after slice.

£22.49/kg John Lewis cheese room